Angela Day’s mince pies
Fruit mince filling:
1 jar fruit mincemeat
125ml dried cranberries
80ml nibbed almonds
juice and finely grated rind of 1 orange
750ml plain flour
pinch of salt
250g butter, cut into small pieces
grated zest of 1 lemon
180ml icing sugar
2 egg yolks
30-50ml ice-cold water
beaten egg for glazing
FRUIT MINCEMEAT: Spoon mincemeat into a small saucepan. Add remaining ingredients and bring to the boil. Simmer for a few minutes. Set aside.
PASTRY: Combine the flour, salt, butter, lemon zest and icing sugar in a food processor, then whizz to form crumbs.
Add the egg yolk and cold water, then pulse to form a dough. Do not overmix. Add a little extra water if necessary. Wrap in cling film and chill in the fridge for 20-30 minutes.
Roll out pastry to about 5mm and cut out 18 discs to fit your patty pans. Place a heaped teaspoon of mincemeat in each pastry case, but don’t overfill.
Roll out the remaining dough and stamp out 18 star shapes as lids.
Moisten edges with water then place the lids on the pies.
To finish, brush the pies with beaten egg. Bake at 180ºC for 12-15 minutes or until light golden brown.
Remove from oven and sift over some icing sugar if desired.
Cool in the tins for 5 minutes, then remove and cool on a rack.
Makes 18 pies